Acorn Squash Soup

2 acorns, sliced in half and seeds removed
2 tbsp. olive oil
1 carrots, chopped
1 large granny smith apple, cored and chopped
1/2 yellow onion, chopped
1 tsp. kosher salt
1/2 tsp. dried ginger
1/4 tsp. dried sage
1/8 tsp. cayenne pepper
dash of cinnamon, nutmeg, clove, and coriander.
3 cups water
1 vegetable bouillon cube

Preheat oven to 450 degrees.

Line baking sheet with aluminum foil or parchment paper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45 minutes or until flesh is tender and skin is starting to turn golden brown. Remove from oven and cool. Scoop out the flesh and discard skin.

In a large pot, heat olive oil over medium-high heat. Add carrots, apple, and onions and sauté until tender, about 10 minutes. Once tender, add salt, seasonings, squash and vegetable bullion cube. Stir well and bring to a boil. Reduce heat and simmer for 20 minutes.

Remove pot from heat and puree mixture with a food processor.

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Potato Knishes

2 1/2 cup plain mashed potatoes
3 tablespoons olive oil
2 teaspoons salt
3 cups flour
1 teaspoon baking powder
1/2 cup cold water
1/2 cup chopped onion
1/2 cup leafy greens (spinach, kale, etc.)
1/2 package of firm tofu
2 tablespoons parsley
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Prepare 2 1/2 cups mashed potatoes.

Mix together 1 cup of the mashed potatoes, the 1 tablespoons of oil and 1 teaspoon of salt. Add the 3 cups of flour, 1 teaspoon of baking powder, and mix well. Mix in the water and knead into a smooth dough. Let the dough rest in a bowl covered with a damp cloth or paper towel for about 1/2 hour.

Set the oven to 350 F.

Sauté the onions and leafy greens in 2 tablespoons of oil. Mix in the rest of the ingredients until combined. Cut the dough into 4 sections and roll each section out thin. Cut the circle into 4 more pieces and put 1-2 tablespoons of the filling in each. Gather up the edges and join in the middle and pinch together so the filling doesn’t leak out.

Put the knish on lightly greased baking tray with the pinched side down. Bake for 25 minutes until golden brown.

Serve with Tofutti Sour Cream or Applesauce.

Quick Meal Idea: Pan Seared Tofu with Green Beans and Rice

Quick Meal Idea: Pan Seared Tofu with Green Beans and Rice

Asian style tofu

1 package of extra firm tofu
1 cup flour
1 tablespoon canola oil
1 cup of you favorite Asian marinade (I used Soyaki)
2 tablespoons of cornstarch
1/4 cup water

Cut up tofu. Put flour in a Tupperware and shake until tofu is fully coated. Fry in canola oil until crispy.

In a separate pot, put asian marinade and heat. Put cornstarch and water in a cup and mix until cornstarch is dissolved. Add to heated marinade and mix until it starts to congeal. Pour over tofu.

Green Beans and Cranberries

1 lb green beans
2 tablespoons margarine
1 clove garlic
1/4 cup cranberries
salt and pepper

Steam green beans for 10 – 15 minutes. Add margarine, minced garlic, cranberries, and season with salt and pepper.

Quick Meal Idea: Garlic “Chicken” Melt with Roasted Potatoes

Chicken Sandwich

2 Gardein Chicken Scaloppini breasts
2 rolls (I used pizza dough)
1/2 teaspoon garlic powder
1 tablespoon olive oil
Fresh basil

Roasted Potatoes
4 potatoes
1 tablespoon olive oil
1 teaspoon rosemary
1 teaspoon thyme
salt and pepper

Pre-heat oven to 450. Cut potatoes into cubes, toss into a baking pan, season with the spices and put into the oven with a lid. After 20 minutes, take off the lid and cook for an additional 30 minutes.

Pre-heat olive oil in a pan and cook the chicken. Cut rolls in half and fry slightly in the same pan and sprinkle with garlic powder.

Place chicken in a pan and put Daiya cheese on top. Bake at 450 for 5-10 minutes and put fresh basil on top.

Place on rolls and eat!

Cajun Jambalaya Pasta

Cajun Jambalaya Pasta

1/4 cup olive oil
2 Gardein Chicken Scallopini chicken breasts, cut into cubes or vegan chicken strips cut into cubes
2 vegan Italian Sausage links
4 vegan Bacon strips
2 1/2 tablespoons Cajun spice blend
1 red pepper
1 cubed green pepper
1 tablespoon diced onion
1 clove of garlic, minced
4 ounces Roma tomatoes, diced into 1-inch pieces
1 1/2 cups vegetable broth
1 pound pasta (any kind)
salt and black pepper

Drop pasta into boiling, salted water, and cook until “al dente.”

Heat olive oil in large sauté pan. Place chicken, sausage and bacon into clean mixing bowl. Sprinkle 1 tablespoon Cajun spice over and gently toss until each piece is evenly coated with the spice.

Add peppers and onions into sauté pan with pre-heated olive oil and cook until it is about half done. Add chicken, sausage, bacon, and garlic into pan. Season all of the ingredients with salt, ground black pepper, and add the rest of the Cajun spice.

Add diced tomatoes and vegetable broth into pan. Gently stir ingredients together. Continue to cook until vegetables are tender.

Place pasta into serving bowls. Spoon jambalaya over pasta.

Stuffed Manicotti

Stuffed Manicotti

1 package of firm tofu
1/2 cup vegan parmesan cheese
1/4 cup fresh parsley
2 tablespoons fresh basil
1 teaspoon dried oregano
2 cloves of garlic
salt and pepper
1/2 cup kale or spinach
3 tablespoons olive oil
6 manicotti noodles
1/2 cup marinara sauce
Daiya mozzarella cheese (optional)

In a big pot, add water, 1 tablespoon olive oil and salt and bring to a boil. Add noodles and cook according to directions.

Saute kale or spinach (or both!) in 2 tablespoons of olive oil.

In food processor, add kale or spinach, tofu, parmesan cheese, parsley, basil, oregano, salt, and pepper. Process until smooth.

Drain noodles and dry with paper towels.

Pre-heat oven to 350.

Put tofu mixture in a piping bag or spoon it into the noodles and place into a baking pan.

Pour marinara sauce on top of the noodles and sprinkle with mozzarella cheese.

Bake for 20 to 30 minutes. Serves 2.

Save for later: Once these are cooked, you can freeze them and bake again to eat later.

Friends Over For Dinner = Amazing Vegan Dinner Party Recipes!

Pecan Crusted Eggplant with Cashew Cream Sauce, Roasted Garlic Mashed Potatoes, and Roasted Asparagus and Carrots

Pecan Crusted Eggplant with Cashew Cream Sauce, Roasted Garlic Mashed Potatoes, and Roasted Asparagus and Carrots

Cashew cream sauce

1 cup non-dairy milk
2/4 cup cashews
1 tbs Dijon mustard
1 clove garlic
1/2 tbs lemon juice
1 tbs olive oil
splash white wine vinegar
2 tbs parsley
salt and pepper

Process cashews and milk in food processor until smooth. Cut garlic and sauté in olive oil for 2 minutes. Add the cashew cream and mustard. Bring to a boil and simmer for 4 minutes. Add remaining ingredients and set aside.

Pecan crusted eggplant

2 baby eggplants
1/4 cup pecans
3 tbs bread crumbs
2 tbs rosemary
salt and pepper

Peel and slice the eggplant so it resembles steak and set aside.

Add pecans, bread crumbs, rosemary, salt and pepper to food processor and blend until fine crumbs.

Dredge the eggplant in the cashew cream and then the bread crumbs. Fry in olive oil on medium heat until eggplant is a bit mushy and the breading is a golden brown.

Asparagus and Carrots

1/4 Cup raw almonds
1 Tbs garlic powder
1/2 tsp cayenne pepper
1 lb Asparagus Spears, bottoms trimmed
3-4 Carrots, peeled
2 tsp Olive Oil (or any kind you like)
Fresh Zest and juice of 1/2 Orange

Preheat oven to 450 degrees.

Process almond until they break to small pieces. Julienne carrots so it resembles the same size as the asparagus. In baking sheet, add carrots and asparagus and coat with the olive oil, half the almonds, and seasonings. Add remaining almonds, orange zest, and sprinkle with orange juice.

Bake for 20 minutes or longer.

Roasted Garlic Mashed Potatoes

5 lb bag of potatoes
1 bulb of garlic
1 tbs garlic powder
1/2 cup margarine
1/2 non-dairy milk
1 tbs parsley
salt and pepper

Peel and dice potatoes and add to a big pot of salted water. Put garlic bulb in aluminum foil and drizzle with oil oil. Close foil around bulb and bake for an hour. Mash potatoes and garlic. Add the margarine, non-dairy milk, parsley, salt and pepper.